AU658586B2 - Low oil food composition and method - Google Patents

Low oil food composition and method

Info

Publication number
AU658586B2
AU658586B2 AU88041/91A AU8804191A AU658586B2 AU 658586 B2 AU658586 B2 AU 658586B2 AU 88041/91 A AU88041/91 A AU 88041/91A AU 8804191 A AU8804191 A AU 8804191A AU 658586 B2 AU658586 B2 AU 658586B2
Authority
AU
Australia
Prior art keywords
food composition
low oil
oil food
low
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
AU88041/91A
Other versions
AU8804191A (en
Inventor
Lawrence E. Carosino
Timothy C. Gerrish
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hercules LLC
Original Assignee
Hercules LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hercules LLC filed Critical Hercules LLC
Publication of AU8804191A publication Critical patent/AU8804191A/en
Application granted granted Critical
Publication of AU658586B2 publication Critical patent/AU658586B2/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
AU88041/91A 1990-11-21 1991-11-20 Low oil food composition and method Ceased AU658586B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US61647490A 1990-11-21 1990-11-21
US616474 1990-11-21

Publications (2)

Publication Number Publication Date
AU8804191A AU8804191A (en) 1992-05-28
AU658586B2 true AU658586B2 (en) 1995-04-27

Family

ID=24469620

Family Applications (1)

Application Number Title Priority Date Filing Date
AU88041/91A Ceased AU658586B2 (en) 1990-11-21 1991-11-20 Low oil food composition and method

Country Status (10)

Country Link
US (2) US5620727A (en)
EP (1) EP0487340B1 (en)
JP (1) JP3073073B2 (en)
KR (1) KR100243552B1 (en)
AU (1) AU658586B2 (en)
CA (1) CA2055884C (en)
DE (1) DE69126099T2 (en)
ES (1) ES2102390T3 (en)
MX (1) MX9102169A (en)
PH (1) PH31618A (en)

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KR100243552B1 (en) * 1990-11-21 2000-03-02 마이클 비. 키한 Low oil food composition and mithod
US5250312A (en) * 1991-12-02 1993-10-05 Kraft General Foods, Inc. Process for retaining moisture in meat, poultry and seafood
WO1993012670A1 (en) * 1991-12-24 1993-07-08 Deutsche Gelatine-Fabriken Stoess Ag Method of preparing fried food
AU4411793A (en) * 1992-06-19 1994-01-24 Merck & Co., Inc. A process for making gel-coated foods
US5242699A (en) * 1992-08-24 1993-09-07 Nothern Star Co. Process for preparing microwavable French fried potatoes
US5372829A (en) * 1993-01-15 1994-12-13 Merck & Co., Inc. Process for preparing low-fat fried food
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins
EP0749697A1 (en) * 1995-06-22 1996-12-27 Hercules Incorporated Coated food
US5795606A (en) * 1995-10-02 1998-08-18 Hercules Incorporated Method for preparing a coated food
CA2205517A1 (en) * 1996-05-22 1997-11-22 Susan C. Forman No and low fat enrobing coatings with crosslinkable hydrocolloids
US5753286A (en) * 1996-10-31 1998-05-19 Kerry Ingredients, Inc. Coated food and method of coating
US5885639A (en) * 1997-06-06 1999-03-23 Nestec, S.A. Process for preparing parfried potato strips having an extended hold time upon finish frying
CA2284962C (en) 1998-11-04 2008-08-26 Kibun Food Chemifa Co., Ltd. Oil absorption retarder
US6383535B1 (en) 2000-03-16 2002-05-07 Bestfoods Extruded potato casing and method of making
JP3899843B2 (en) 2000-05-12 2007-03-28 セイコーエプソン株式会社 Method for producing polyuronic acid
US6699977B1 (en) 2000-06-09 2004-03-02 Cp Kelco Aps Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same
WO2001095742A1 (en) 2000-06-14 2001-12-20 San-Ei Gen F.F.I., Inc. Novel gel compositions and utilization thereof
JP3860091B2 (en) 2002-07-30 2006-12-20 武田キリン食品株式会社 Meat or processed meat products coated with curdlan gel film and method for producing the same
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20040101607A1 (en) * 2002-11-22 2004-05-27 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
US20040121046A1 (en) * 2002-12-19 2004-06-24 Dihel Deborah L. Appearance and eating quality of reduced oil food compositions
US7455869B2 (en) 2002-12-19 2008-11-25 San-Ei Gen F.F.I., Inc. Composition for preparing artificial fruit flesh and food product containing the same
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6989167B2 (en) * 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
US20050042331A1 (en) * 2003-08-22 2005-02-24 Billmers Robert L. Starches for reduced fat in fried foods systems
EP1681937A4 (en) 2003-10-16 2012-01-04 Techcom Group Llc Reduced digestible carbohydrate food having reduced blood glucose response
EP1703807B1 (en) * 2003-12-16 2011-10-05 Proteus Industries, Inc. Food product and process for reducing oil and fat content in cooked food
EP1563738A1 (en) * 2004-02-13 2005-08-17 Puratos Naamloze Vennootschap Cold gelling pastry glaze based on pectin
US8980350B2 (en) 2005-10-04 2015-03-17 Jimmyash Llc Fried food products having reduced fat content
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
EP1900289A1 (en) 2006-09-18 2008-03-19 Kraft Foods R & D, Inc. Zweigniederlassung München Low fat potato chips and method for their production
US20080175960A1 (en) * 2007-01-18 2008-07-24 Griffith Laboratories International, Inc. Coating for adhering food substrate particulates
KR100794392B1 (en) * 2007-02-28 2008-01-15 한국식품연구원 Chestnut candy and manufacturing method thereof
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
EP2130442B1 (en) 2008-06-06 2018-01-17 Estrella Maarud Holding AS Low fat potato chips and method for production
WO2010008688A1 (en) * 2008-07-18 2010-01-21 Conagra Foods Rdm, Inc. Shelf stable fried product and process for creating the same
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
WO2010045535A2 (en) * 2008-10-17 2010-04-22 Dow Global Technologies Inc. Method of reducing absorption of trans fatty acids using water-soluble cellulose derivatives
US9215886B2 (en) * 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US8697159B2 (en) * 2010-01-25 2014-04-15 General Mills, Inc. Coated food product and method of preparation
AU2011306575B2 (en) 2010-09-24 2015-05-28 Holista Biotech Sdn. Bhd. Method for processing food product and food product thereof
GB2481272B (en) * 2011-01-31 2012-05-23 Frito Lay Trading Co Gmbh Low surface oil potato chip and bag therefore
JP2014131505A (en) * 2012-12-08 2014-07-17 Nisshin Kako Kk Confectionery comprising chocolate and production method of the same
CN107549266A (en) * 2016-06-30 2018-01-09 卡吉尔公司 Fried dough product
CN115152976A (en) * 2022-06-28 2022-10-11 东北农业大学 Method for reducing oil content in fried food by pectin edible coating

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Publication number Priority date Publication date Assignee Title
AU8168491A (en) * 1990-08-09 1992-02-13 Alko Limited Gelled starch food product comprising cellulose degradation product
AU8341491A (en) * 1991-02-21 1992-08-27 Conagra Foods Packaged Foods Company, Inc. Method for making a starch coated product
AU632670B2 (en) * 1990-03-08 1993-01-07 Seiwa Technological Laboratories Limited Oil absorption reducing material for food cooked with fats and oils

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US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
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JP2533545B2 (en) * 1987-06-18 1996-09-11 マルハ株式会社 Frozen fried food manufacturing method
US4877628A (en) * 1987-09-03 1989-10-31 International Flavors & Fragrances Inc. Process for preparing a coated food product
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KR100243552B1 (en) * 1990-11-21 2000-03-02 마이클 비. 키한 Low oil food composition and mithod
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU632670B2 (en) * 1990-03-08 1993-01-07 Seiwa Technological Laboratories Limited Oil absorption reducing material for food cooked with fats and oils
AU8168491A (en) * 1990-08-09 1992-02-13 Alko Limited Gelled starch food product comprising cellulose degradation product
AU8341491A (en) * 1991-02-21 1992-08-27 Conagra Foods Packaged Foods Company, Inc. Method for making a starch coated product

Also Published As

Publication number Publication date
KR100243552B1 (en) 2000-03-02
EP0487340B1 (en) 1997-05-14
DE69126099T2 (en) 1998-01-15
PH31618A (en) 1999-01-12
CA2055884A1 (en) 1992-05-22
US6290999B1 (en) 2001-09-18
JP3073073B2 (en) 2000-08-07
EP0487340A1 (en) 1992-05-27
AU8804191A (en) 1992-05-28
KR920009315A (en) 1992-06-25
ES2102390T3 (en) 1997-08-01
CA2055884C (en) 1999-12-21
JPH0690681A (en) 1994-04-05
US5620727A (en) 1997-04-15
DE69126099D1 (en) 1997-06-19
MX9102169A (en) 1993-01-01

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Legal Events

Date Code Title Description
MK14 Patent ceased section 143(a) (annual fees not paid) or expired